Subject: Campbells Skillet Chicken & Rice
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 31 2000 - 15:23:32 EDT
Food for Thought:
Too many cooks may spoil the broth but it only takes one to burn it.
(Julia Child)
Recipe of the Day:
This zesty one-skillet meal is sure to perk up midweek doldrums and get
you out of the kitchen fast.
Campbell?s Skillet Chicken & Rice
Prep Time: 10 minutes
Cook Time: 35 minutes
1 tsp. ground cumin
1/8 tsp. garlic powder
1 lb. boneless chicken breasts, cut into strips
2 tbsp. vegetable oil
1 cup uncooked regular long-grain white rice
1 can Campbell's Condensed Chicken Broth
1 1/4 cups water
1/2 cup Pace Picante Sauce
2 cups frozen mixed vegetables
MIX cumin and garlic. Season chicken with cumin mixture.
HEAT 1 tbsp. oil in skillet. Add chicken and cook until browned,
stirring often. Remove chicken.
HEAT remaining oil. Add rice and cook until browned, stirring. Stir in
broth, water and picante sauce. Heat to a
boil. Cover and cook over low heat 10 min.
STIR in vegetables. Return chicken to skillet. Cover and cook 10 min. or
until done. Serves 4.
Shopping List:
1 can Campbell's Condensed Chicken Broth
1 lb. boneless chicken breasts
Frozen mixed vegetables
Regular long-grain white rice
Pace Picante Sauce
Vegetable oil
Ground cumin
Garlic powder
Kitchen Clip:
Cumin has a warm, salty-sweet flavor and is often used in Asian, Indian
and Mexican cooking. If you have none on
hand, substitute chili powder.
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